Recipe salad of eggplant and vegetables in Korean
We offer you to Korean eggplant salad for each day and for preparations for the winter. Eggplant in Korean - is an excellent appetizer with a spicy aftertaste, which can prepare for any occasion, for lunch or dinner. Acute vegetable appetizer is perfect for a roaring party, his presence will support the well-being of guests than the evening will be guaranteed a long and fun.
In a nutshell, a salad can be said that it is simple and easy appetizer with a spicy taste, which, like all sharp Korean salads, perfectly combined with meat, seafood and, of course, with boiled potatoes.
Eggplant cut into long and thin strips and lightly fry them in vegetable oil for 2-4 minutes.
Sweet pepper cleanse, remove the seeds, wash and cut into slices of the same long as the eggplant.
Using a trowel, knife or tool, rub the cleaned and washed carrots.
Collect all the vegetables in a deep bowl, add chopped garlic, chopped fresh herbs and chilli, season with salt and season with all kinds of dried herbs.
Pour the soy sauce, vinegar, add the roasted sesame seeds and stir thoroughly Korean eggplant salad. Reposition in the refrigerator and let soak for 5 hours.
Spicy Korean salads firmly entrenched in our menu, perhaps because they cook quickly and easily, and is very nice to have a snack with them. Confirmation of our recipe, following which you can easily and at any time be able to quickly make a great snack, cover with a festive table and serve eggplant in Korean guests.